NAAN STOPP INDIAN RESTAURANT

Name: NAAN STOPP INDIAN RESTAURANT
Address: 5845 WINTER GARDEN VINELAND RD, STE 130, WINDERMERE, FL, 34786, US
Rating: 96

5845 WINTER GARDEN VINELAND RD, STE 130, WINDERMERE, FL 34786

License #5814769

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

96 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

NAAN STOPP INDIAN RESTAURANT in WINDERMERE currently holds an InspectFL Health Score of 96 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 3, 2025. Across those visits, inspectors documented 9 total violations — 2 critical, 3 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fried chicken 52F, fresh garlic with oil 61F/both cold holding for less than 4 hours per chef/moved to walk in cooler/rechecked fried chicken 43F, fresh garlic with oil 46F.
[13-03-4] Employee with no hair restraint while engaging in food preparation./both kitchen employees.
[14-69-4] Ice buildup in reach-in cooler/All TCS food removed from cooler./cook line across from tandoori oven.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./kitchen entrance hand sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one kitchen employee training certificate expired.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./121F on stove.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken, cooked goat and cooked lamb in walk in cooler.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine at 0ppm. Found out sanitizer (not chlorine) was used. Changed sanitizer, rechecked 50ppm.

Community reaction

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Community pulse